Delicata squash season in Utah is quite short. I guess delicata squash doesn’t grow super well here? All I know is that for those few glorious weeks it’s available at Harmons, I stock up hard. I then spend the next few weeks coming up with all the different ways I can roast this incredible little squash and eat it to my heart’s content. My more recent favorite is this roasted delicata squash grain salad.
It might seem like I eat a lot of roasted squash in salad form. And that’s because I do. Roasted squash just lends itself beautifully to heartier fall grain salads, which are my go-to this time of year. Plus, recipes like this meal prep beautifully.
Roasted Delicata Squash Grain Salad Notes
- As with basically all the squash recipes on my site, this one can be easily adapted to any squash you have your heart set on. If you can’t find delicata squash (and it can be an elusive bugger!), butternut squash would be a delicious replacement.
- I love grain salads like this as a way to use up any leftover grains I may have. Feel free to replace the quinoa with rice, farro, or even couscous.
- You can definitely use your favorite store-bought hummus for this recipe, though I cannot recommend enough that you try my favorite hummus recipe. Am I exaggerating when I say it’s life-changing? I honestly don’t think so.
- A tahini vinaigrette complements this salad perfectly. It ties in with the hummus and stands up nicely to the roasted squash. That being said, any vinaigrette you have could also be used. So don’t let that stop you.
- As I mentioned above, this roasted delicata squash recipe is perfect for meal prep. Just store each element separately and you’re ready to whip up a quick fall grain salad all week long.
Roasted Delicata Squash Grain Salad
- 2 delicata squash
- 2 tablespoons avocado oil
- 1 1/2 tablespoons lightly-packed fresh rosemary, divided
- 3/4 teaspoon salt, divided
- 1/4 teaspoon black pepper, divided
- 1 cup cooked quinoa
- 1 teaspoon fresh thyme leaves
- 1/4 cup tahini vinaigrette
- 1-2 tablespoons water, to thin
- 2-3 handfuls baby spinach, roughly chopped if needed
- 1/2 cup prepared hummus
- Nuts, seeds, and/or dried fruit, for garnish
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
- Slice ends off the delicata squash, then cut in half lengthwise. Scoop out seeds and slice into ½-inch half-moons. Place delicata squash in a large bowl with avocado oil, 1 tablespoon rosemary, ½ teaspoon salt, and ⅛ teaspoon black pepper. Toss to coat evenly, then spread in an even layer on the prepared baking sheet.
- Roast for 25 minutes. Flip delicata slices over and roast for another 10-15 minutes, until golden brown.
- In a small bowl, combine quinoa, thyme, remaining ½ tablespoon of rosemary, ¼ teaspoon salt, and ⅛ teaspoon pepper. Stir to combine and set aside.
- Combine tahini vinaigrette with 1-2 tablespoons of water to thin slightly.
- Spread hummus on a serving platter. Toss the spinach with a couple tablespoons of vinaigrette and layer that over the hummus. Spread the quinoa mixture over spinach, then top with roasted delicata squash. Drizzle with more vinaigrette and top with nuts, seeds, or dried fruit of choice.
- This salad is best stored separately, so if you’re making it ahead or for meal prep, simply store each component on its own and layer when ready to serve.